Chicken Lo Mein with Pineapple

• 8 ounces, weight Uncooked Linguine Pasta
• 2 teaspoons Cornstarch
• 1/4 cups Reduced Sodium Soy Sauce
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Hoisin Sauce
• 1 Tablespoon Minced Fresh Ginger Root
• 1 teaspoon Minced Garlic
• 1 pound Boneless, Skinless Chicken Breasts, Cut Into Strips
• 2 Tablespoons Canola Oil, Divided
• 2 cups Fresh Broccoli Florets
• 1 cup Julienned Carrots
• 1 whole Small Onion, Chopped
• 1 whole Small Red Bell Pepper, Chopped
• 1 can (8 Oz. Size) Pineapple Chunks Drained

1. Cook pasta according to package directions.
2. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.
3. In a large skillet or wok over medium-high heat, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink.
4. Remove chicken from the wok with a slotted spoon and set aside on a plate.
5. Drain pasta and set aside.
6. Put the broccoli, carrots, onion and bell pepper as well as remaining oil into the wok and saute for 5-6 minutes or until crisp-tender.
7. Add pineapple.
8. Stir cornstarch mixture and add it to the pan.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Stir in chicken and pasta; heat through.

linguine pasta, cornstarch, soy sauce, rice vinegar, hoisin sauce, fresh ginger, garlic, chicken breasts, canola oil, fresh broccoli, carrots, onion, red bell pepper, pineapple

Taken from tastykitchen.com/recipes/main-courses/chicken-lo-mein-with-pineapple/ (may not work)